EBLEX creates collection of lamb specials to promote this season’s high-quality lamb

03 October 2014

EBLEX has produced an inspirational ‘Lamb Specials’ folder, aimed at the foodservice sector, encouraging operators to make the most of this season’s high-quality domestically produced lamb, by adding appealing lamb-based dishes to specials menus.

EBLEX creates collection of lamb specials to promote this season’s high-quality lambIt will be issued to foodservice operators, catering butchers, suppliers and foodservice groups which are members of the EBLEX Quality Standard Mark (QSM) Scheme.

The folder has been created as part of EBLEX’s ‘Festival of Lamb’ promotional campaign, developed to help the lamb sector benefit from the current availability of premium quality lamb, thanks to favourable weather conditions throughout the lambing season.

Foodservice project manager for EBLEX, Hugh Judd, said: "2014 has been a vintage year for lamb; high-quality lamb is currently available on the market and, with the seasonally good supply, prices are competitive, making it a great protein option for caterers to use right now.

"A specials menu provides caterers with flexibility and enables them to showcase new and appealing dishes to customers quickly, without having to go through the lengthy and costly process of having to change menus.

"The ‘Lamb Specials’ folder we have developed is packed with ideas for caterers to make the most of Quality Standard Mark lamb this autumn. It contains a variety of added value cut ideas and a selection of delicious recipe suggestions, which we’d encourage caterers to try.”

The folder highlights 17 cost-effective lamb cuts alongside an image, cut description and unique EBLEX identification code. Cuts featured in the folder include: ‘Premium Lamb Cannon (EBLEX Code: Loin L016)’, ‘Mini Roast Thick Flank (EBLEX Code: Leg L013)’ and ‘Premium Lamb Leg Steaks (EBLEX Code: Leg L016)’.

The recipes featured have been developed to provide caterers with a variety of serving suggestions and profit opportunities. They include: ‘Fennel and Mustard Butter Chump Steaks with Mashed Potato and Seasonal Vegetables’, ‘Red Pepper and Rosemary Crusted Rack of Lamb with Redcurrant Jus’ and ‘Paprika and Rosemary Roast Lamb with Cognac Gravy’.

Hugh added: "As well as providing customers with a variety of appealing menu options, it’s more important than ever for caterers to source lamb responsibly. Quality Standard Mark lamb is assured from farm-to-plate, enabling operators to provide total product integrity to their customers. Displaying Quality Standard Mark logos on menus, packaging and marketing literature is an effective way for caterers to share these guarantees of quality and assurance.”

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